Grilled Surf-and-Turf Dinner For Two

Having a romantic and delicious dinner for two doesn’t have to mean going out to an expensive restaurant or slaving away in a hot kitchen all day. All you really need? A grill! Seriously. Watch and learn how to make a Grilled Surf-and-Turf Dinner for Two!

Whether you’re looking for a salad, main course or dessert, something savory or sweet, seafood or meat, there’s a grilled dish here you and your honey are sure to love. Each course is easy and quick— leaving you plenty of time leftover for cuddling under the stars.

Click on the links below to get your printer-friendly copies of each recipe.

Directions

Cut the romaine lettuce in half lengthwise. In a small bowl, combine the minced garlic and olive oil to make garlic oil. Brush the garlic oil on the cut sides of the romaine lettuce, being sure to reserve some of the garlic oil for the other grilled salad components. Season the oiled lettuce with salt and pepper. Set aside.

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Thread the baguette cubes and the dry cherry tomatoes, alternating, on the soaked wooden skewers. Brush the bread cubes and cherry tomatoes with the garlic oil. Season with salt and pepper, and sprinkle with the thyme leaves.

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Place the lettuce and bread-tomato skewers on a hot grill and grill on all sides for about 5 minutes, or until char marks have formed.

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To serve, place 1 piece of grilled romaine on a plate and top with 1 or 2 tomato-and-bread skewers. Drizzle with your favorite dressing and top with shaved Parmesan, if desired.

Chef’s Tips

Preheat your grill for 5 minutes before adding anything to cook on it. This ensures the grates are hot enough and prevents food from sticking.

It is important, when using wooden skewers, to soak them for 10 to 15 minutes before skewering food on them.

Get your printable copy of this Grilled Romaine Salad recipe by clicking here.

Directions

Preheat grill on high for five minutes. Assemble the kabobs, using 2 long wooden skewers per kabob for ease of turning.

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For the beef kabobs, thread a piece of red onion, red pepper and yellow pepper, followed by a piece of beef onto the 2 skewers, and repeat until the skewer is full.

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For the shrimp kabobs, thread 2 skewers through a shrimp, follow with a lemon slice and repeat until the skewer is full. Season the kabobs with salt and pepper, and brush lightly with olive oil.

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In a medium bowl, mix together the honey and chili garlic sauce. Set aside 1/3 of the mixture for dipping.

Grill the shrimp skewers for 2 to 3 minutes, or until beginning to turn opaque. Flip, brush with the honey glaze, and continue cooking for another 3 to 4 minutes, until fully opaque and cooked-through. Brush with more glaze and remove from grill.

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Cook the beef skewers for about 15 minutes, until nicely browned on all sides. Brush with the honey glaze and remove from grill.

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Serve surf and turf kabobs with reserved glaze for dipping.

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Chef’s Tips

Make sure to soak the wooden skewers in water for 15 minutes before threading meat or vegetables on the sticks. This prevents the wood from catching on fire and burning while the kabobs are on the grill.

Using 2 skewers per kabob prevents the food from spinning around when trying to flip kabobs on the grill. This ensures even browning / cooking on all sides.

For increased flavor, marinate the cubed beef overnight in half of the sweet and spicy glaze. This will help tenderize the meat while penetrating flavor into every bite. Lightly glaze cooked kabobs right before serving. Discard marinating liquid.